Seafood Plum Lettuce Cups
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40Prep Time Minutes
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85Total Time Minutes
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14Number of Ingredients
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4Servings
In bowl, combine shrimp, VH® Plum Sauce, three-quarters of the green onions, ginger, 1 1/4 tsp (6 mL) salt and pepper. Refrigerate for 30 minutes.
Heat 2 tbsp (30 mL) oil in large skillet set over medium-high; cook shrimp for 3 to 5 minutes or until pink and curled.
Add water chestnuts; cook for 1 to 3 minutes or until heated through and well coated in sauce.
Meanwhile, in bowl, combine carrot, cucumbers and dressing; set aside.
In separate large skillet, heat remaining oil; fry noodles for 30 to 60 seconds or until crisp (the noodles will instantly crisp up once added to the hot oil). Season with remaining salt.
Layer 3 Boston lettuce leaves over each other; layer 2 tbsp (30 mL) carrot and cucumber slaw, shrimp mixture, remaining green onions, peanuts and fried noodles over top. Repeat with remaining ingredients.
If you can’t find water chestnuts, try baby corn.
Use another VH® Stir-Fry Sauce to change things up!
For a crunchy addition, try chopped water chestnuts in a tuna salad sandwich.
Seafood Plum Lettuce Cups